Prawn Cucumber Curry

Today I will share another recipe with small size prawns(kucho chingri). There are different sizes of prawns available in market. This recipe is made with small size prawns.But you can prepare this with medium ones also.This one is a good recipe for health.

Easy digestible and healthy.Its not at all spicy and tastes like sukto.

Preparation time: 20 min
Ingredients:
1 cup fresh prawns properly cleaned and washed
3-4 big size cucumber cut into small pieces.
Coriander leaves finely chopped
2-3 green chilis finely chopped
Pinch of Panch Phoron
1 tsp Jeera powder
1 tsp dhania powder
1 tsp ginger paste
1/2 tbsp turmeric powder
Salt to taste

How To Cook:
Marinate the prawns with salt and turmeric powder. Heat oil in a pan and fry them in that pan. Do not deep fry the prawns otherwise they will become tender. Just keep them in the oil for 5 min and stire properly in medium heat.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the Panch Phoron & bay leave in it. Stir it for 2-3 mins & add the cucumber pieces. Add salt, turmeric powder and the green chillis and cover the pan.

After few minutes,we can see lot of water came out from the cucumber pieces. Increase the flame a bit.Now we need to add the jeera powder, dhania powder and ginger paste. Stire properly and cover it. After 3-4 min again check the condition and add the half fried prawns. If the cucumbers are properly cooked then no need to cover the pan further.

Now add chopped coriander powders. Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water will get dried up. It will be a very little gravy curry.

Take it in a bowl and serve hot with plain rice.

Eat Healthy!!!!

Prawn Malaikary

Earlier I have posted Pabda fish malaikary. Today I ll share the prawn malaikary which is one of the signature recipe of Bengal.This recipe preparation is similar to that Pabda fish one.

Actually you can see pabda fish malaiukary is similar preparation like Prawn Malaikary.

For this one the big size galda prawn is mostly used.You can select bagda prawn also, But galda prawn has its own taste.

Lets discover this recipes.

Preparation Time:25 min
Ingredients:
Big size galda prawns 5-6 pieces.
1 tsp Ginger paste
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
1&1/2 cup Coconut Milk(You can purchase it from shop also or make yourself at home)
2 big onions chopped
1 TejPata or Bay Leaves
3-4 Elaichi or Cardamom
2-3 stickes of Darchini or Cinnamon
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar

How to Cook:


Wash the fish properly and merinate them with turmeric powder and salt & tsp lemon juice and keep them aside for couple of min.

Now in a pan heat mustard oil.Add the prawns and fry them on a medium flame. We will do a shalow fry and keep them out of the pan.

Again heat the pan with little oil(3-4 tbsp).Add bay leaf and other raw masalas.Let them fry and wait till you feel the aroma.Now add the chopped onions and fry for next few min. As the onions get brown, add salt, Ginger paste, Cumin, coriander & Turmeric  powder.

Stir it for a min & add the Coconut Milk. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times.

Now add the fried fish and cover the pan. Cook in low flame for next few min.

Prawn malaikary is ready, Serve this with steamed rice.

Enjoy!!!!

Jhinga Kosha (Prawn in dry tomato)

Jhinga Kosha is a very tasty starter dish.Its a dry dish.Generally its good to have with medium size prawns.It will take very few hour t prepare this recipe.

Preparation Time: 20 min
Ingredients:

• Medium sized Prawns washed properly
• 1 tomato chopped finely
• 1 onion chopped finely chopped
• 1 green chilli finely chopped
• 1 tbsp ginger paste/ Grated ginger
• 1 tbsp garlic paste/ Grated garlic
• 1/2 tbsp turmeric paste
• 1 tbsp jeera paste
• salt to taste
• little sugar

Preparation:
First of all marinate the prawns with turmeric powder & salt and then shallow fry the prawns.Keep them aside.

In a pan heat oil and add ginger & garlic.Fry for 1 min and then add onions & Green chilli.Fry the onions till they turn brown.Add jeera powder and fry for few minutes.Now add the half fried prawns.Continue frying for next few min.

After that add the chopped tomato.Wait till the this mixture fried properly and it will look like oily and very thick.Now add little water, so that everything mix finally well.Check the taste and if req add salt.

You can add sugar also to reduce the bitterness, if any.Cover the pan for few min so that everything cook well.Reduce the water and make the dish dry.

Serve hot with coriander leaves and spring onions.

Enjoy!!!!!!!!!

Chingri mach aar Jhinga Kasha(Prawn & Ribbed Gourd Curry)

Chingri mach(Prawn) is another wonderfull tasty fish we bengalis love.I know few bengalis also who doesnt like it at all and also few who cant eat it for some allergic reason.

But its a really tasty fish.And so many recipes can be made with Prawns.There are different sizes of prawn s available in market.But this recipe is made with small size prawns (kucho chingri).

Preparation time: 25 min

Ingredients:

1 cup fresh prawns properly cleaned and washed

2 big sized ribbed gourd finely chopped

Coriander leaves finely chopped

4 green shili finely chopped

1 onoin finely chopped

1 tbsp Jeera powder

1 tbsp dhania powder

1/2 tbsp turmeric powder

Salt to taste

  

Preparation:

First of all take oil in a pan and heat it.Marinate the prawns in salt and turmeric powder and then fry them in that pan.No need fry them completely.Just keep them in the oil for 5 min and stire them properly.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the onions and green chilis to it.Fry them for 2-3 mins.Then add the chopped Jhinga/Ribbed Gourd.Add salt and turmeric powder and cover the pan.

After few minutes,we can see lot of water came out from the ribbed gourds.Increase the flame a bit.Now in that water we need add the jeera powder and dhania powder.And also add chopped coriander powders.Stire properly and cover it.After 3 min again check the condition and add the half fried prawns.If the ribbed gourds are properly cooked then no need to cover the pan further.

Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water is not dried up.But not completely.

After few min we can see that the mixture will look like dried up and looks kasha.You can stop at that stage.There should not be  any gravy.

You can add sugar also in that recipe.

Collect the recipe in a countainer and serve hot with steamed rice.

Thanks for now.